The 5 biggest mistakes you make when baking gluten-free (and how to avoid them)
Gluten-free baking can be a real challenge. Many people who switch to a gluten-free diet are often frustrated because their bread, cakes and cookies don't rise as well, crumble or are simply too dry. But that doesn't have to be the case! Often it's small mistakes that creep in when baking gluten-free and lead to unsightly results.
In this article, you'll learn the 5 biggest mistakes you make when baking gluten-free - and how you can avoid them with a few simple tips and the right ingredients, especially magic flour Veatzz .
Problem: Gluten-free baking often leads to poor results
Many people who switch to gluten-free baking make the same mistakes over and over again: dough that is too dry, crumbly baked goods, or flat breads. This is because gluten-free doughs need to be handled differently than those with gluten. But don't worry, with the right techniques and ingredients, you can avoid the most common mistakes and create perfect gluten-free baked goods!
1. Mistake: Too little liquid in the dough
Gluten-free doughs require more liquid than conventional doughs because gluten-free flours bind less water. Many baking beginners treat gluten-free doughs like normal doughs and use too little liquid, which leads to dry and crumbly baked goods.
Solution with magic flour:
Our magic flour Veatzz contains chickpea and rice flour, which allow for better moisture retention. However, make sure to add a little more liquid to your dough than you are used to in conventional recipes. The dough should be softer and a little stickier, which ensures that your baked goods are moist and fluffy.
2nd mistake: Not letting the dough rest long enough
Another common mistake is not letting the dough rest sufficiently. Gluten-free doughs need time to fully absorb the liquid and settle. If you work the dough too quickly, it can become dry and crumbly.
Solution with magic flour:
After mixing, let your dough rest for at least 10-15 minutes. This allows the magic flour to fully absorb its moisture and develop optimally. The result: smoother dough that is easier to work with and baked goods that don't fall apart.
3rd mistake: Not using a binding agent
Gluten is a natural binding agent that gives structure and elasticity to conventional doughs. Gluten-free doughs lack this binding agent, which is why they often fall apart or crumble. Many people do not use an additional binding agent when baking gluten-free, which is a common problem.
Solution with magic flour:
Our magic flour Veatzz contains natural binding agents such as tapioca starch, which hold the dough together and provide the necessary elasticity. This saves you having to add extra binding agents such as xanthan gum or guar gum. This way you can achieve the perfect consistency without any complicated additives.
4th mistake: Baking too long or too hot
Gluten-free baked goods tend to dry out quickly, especially if baked for too long or at too high a temperature. Many novice bakers treat gluten-free dough like regular dough and set the temperature too high, which makes the baked goods dry and hard.
Solution with magic flour:
With Veatzz magic flour, you need to make sure that you bake your baked goods at a slightly lower temperature and possibly shorten the baking time. Gluten-free baked goods are done quicker than their gluten-containing counterparts. Make sure that you always do the toothpick test and keep an eye on the baking process. This way you avoid dry and hard results.
5th mistake: Using the wrong flour mixture
Many gluten-free flour blends contain starchy ingredients such as corn or potato starch, which offer little nutrition and do not provide good structure. These flours often result in dry, tasteless and crumbly baked goods.
Solution with magic flour:
Veatzz magic flour is a balanced mixture of chickpeas, rice flour and tapioca starch, which not only provides the right structure, but is also rich in nutrients. Thanks to the high fiber and protein content, your baked goods will remain moist and smooth, and you will get fluffy breads and cakes that do not fall apart. This is how you make gluten-free baked goods that are as tasty and as consistent as classic baked goods - if not better!
Conclusion: Gluten-free baking made easy – with magic flour you can avoid the most common mistakes!
Gluten-free baking doesn't have to be difficult if you know the most common mistakes and how to avoid them. With Veatzz magic flour you have the perfect basis for creating moist, tasty and fluffy baked goods that impress with their texture and taste.
By using more liquid, letting the dough rest and choosing the right temperature, you will quickly notice that gluten-free baked goods can turn out just as well – if not better – than their gluten-containing counterparts. With Veatzz magic flour you can make the difference!
